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Jessica Grilliot

SODEXO DIETETIC INTERNSHIPS



SYSTEM ANALYSIS RESEARCH PROJECT


PROBLEM
This facility has a high food cost/food waste.


BACKGROUND RESEARCH
I conducted my research by observation and through informal conversations with the FSM, the executive chef
(EC), and other kitchen employees. The FSM has told me that her goal food cost percentage is 45%, but her
actual food cost percentage averages about 65%. The EC says a lot of things have to be next-day-ordered and
things get missed or rushed because everyone hands in their order list late or they add things to it at the last
minute. The kitchen employees stated they often dont receive their items or they have to be overnighted
because the EC forgets to order them. When they do receive their items, they get more than they need. Ive
noticed he has little time to plan and get the food order in because of menu items with many parts on the days
he has to order (Tuesdays and Thursdays). Portion scoops are not being used as often as they should, and food
waste is not monitored. A lot of leftovers seem to be thrown away, and recipes are not followed, so portions are
sporadic.


HYPOTHESIS
GE Capital Retail Bank Cafeteria has a food cost percentage 20% higher than their goal due to a lack of
management of food waste.


DATA COLLECTION
Through food waste logs, I will monitor:
Preconsumer waste: Overproduction of food, expired food, trim waste, spoilage, contamination, overcooked
foods.
Postconsumer waste: Food not purchased by customer, portion control.
The following data were collected: food waste log with name, time, item, reason for waste, and amount of
waste.


DATA ANALYZATION AND CONCLUSION
The data revealed some food waste could be avoided. Certain foods were repeatedly thrown away each day
(bagels, mini apple dumplings, turkey dogs). These are overproduction issues. Meat scraps dried out and were
thrown away instead of preserving. Many foods were thrown away because they were past the expiration date.
This is an over-ordering issue, but its difficult to manage with an unpredictable customer count each day. It
was also apparent that many of them did not understand conversions of measurements by the way the charts
were filled out.






Jessica Grilliot
SODEXO DIETETIC INTERNSHIPS


Monday
Time
Recorded
By
Food Type Loss Reason
# of
Portions
# of
Quarts
# of
Pounds
PICK ONE
9:00 AM Bobby Cucumber Peel Can't Eat Peel
4
cucumbers

Mary Peas Salad Bar 2
9:15 AM Andrew Onion Rotten 1
10:00 AM Mary Romaine Rotten 2
12:30 PM Andrew French fries Old 4-6 oz
2:00 PM Bobby Dressing Can't Reuse 2 cups
Bobby Rice Can't Reuse 16 oz
3:00 PM Melissa Pizza Can't Reheat 3 slices
Melissa Turkey Dog Can't Reheat 2




Tuesday


Time Recorded By Food Type Loss Reason
# of
Portions
# of
Quarts
# of
Pounds
PICK ONE
10:30 AM Andrew Frozen Cubed Potato Can't Reuse 1
Andrew 1 Qt Liquid Egg Can't Reuse 1
Andrew
1/2 Box Mini Apple
Dumplings
Can't Reuse 4
Andrew Egg Beaters Can't Reuse 0.5
Andrew Biscuits Can't Reuse 6
12:30 PM Karoline
Chx Cattiatore Personal
Pizza
Sat Too Long 2
12:45 PM Karoline Chx Strip Sat Too Long 2
1:10 PM Mary Shredded Cabbage Outdated and Brown 3
Mary Black Beans Spoiled 3.25
2:00 PM Bobby Spinach Cooked, Can't Reuse 9
Bobby Shepherd's Pie Can't Reuse 7 9
2:41 PM Mary Shredded Chicken O.O.D.--Bad (Top Shelf) 3.12
2:45 PM Mary Spaghetti Spoiled (Top Shelf) 5
Mary Slaw Spoiled (Top Shelf) 4.75
3:00 PM Melissa Pizza Slice Can't Reuse 1
Melissa Bagels Can't Reuse 8
Melissa Turkey Dog Can't Reuse 3
Jessica Grilliot
SODEXO DIETETIC INTERNSHIPS


Wednesday
Time
Recorded
By
Food Type Loss Reason
# of
Portions
# of
Quarts
# of
Pounds
PICK ONE
9:00 AM Andrew Tomato Rancid 3 each
Andrew Green Pepper Rancid 2 each
10:00 AM Mary Italian Cucumber Salad Cucumbers Cooked From Vin. 6
10:10 AM Mary Red Quinoa Beginning to Spoil 2
10:30 AM Andrew Liquid Eggs Can't Reuse 1
Andrew Frozen Diced Potatoes Can't Reuse 1
Andrew Mini Apple Dumplings Can't Reuse 4 each
12:15 PM Mary Pan of Molded Veg-Onions Molded--Nasty! 2
12:30 PM Mary Kale Too Yellowed to Use 1/2 Bunch
1:00 PM Karoline Chx Cattiatore Personal Pizza Sat Too Long 2
2:00 PM Jessica Brisket Fat and Scraps 1.7
Bobby Brisket Can't Reuse 1
3:00 PM Melissa Lettuce Rotten 3
Melissa Bagels Can't Reuse 5



Thursday

Time Recorded By Food Type Loss Reason
# of
Portions
# of
Quarts
# of
Pounds
PICK ONE
8:36 AM Mary Romaine Old Salad Bar (Switched Pan) 2
Mary Salad Mix Old Salad Bar (Switched Pan) 2
10:45 AM Karoline Breakfast Pizza Time for Lunch 2 Slices
Jessica Eggs Time for Lunch 3
Jessica French Toast Time for Lunch 10 sticks
Jessica Sausage Time for Lunch 3 patties
Jessica Mini Apple Dumplings Time for Lunch 3
12:30 PM Karoline Chicken cattioatore Pizza Sat too long
Personal
Pizza

1:15 PM Karoline Chicken Strip Sat too long 1 strip
1:45 PM Karoline Whole Pizza- Variety Sat too Long Whole Pizza
2:00 PM Bobby Rice Can't Reuse 2 pans 4
Bobby Refried Beans Not Enough to Reuse 1/6 pan 1/2 lb
3:00 PM Melissa Pizza- Pepperoni Closed- Can't Save
Personal
Pizza

Melissa Turkey Dog Closed- Can't Save 2
Jessica Grilliot
SODEXO DIETETIC INTERNSHIPS

Friday
Time Recorded By Food Type Loss Reason
# of
Portions
# of
Quarts
# of
Pounds
PICK ONE
9:00 AM Melissa Yellow Onion Slimey 2.5
Melissa Shredded lettuce Brown 1
9:15 AM Mary Corn Past time on S.B 5
Mary Granny Smith Apples Past time on S.B 3
9:52 AM Mary Grilled Vegetables Past time on S.B 2
11:30 AM Melissa Panini Bread Molded 6 slices
2:00 PM Bobby Eggplant Can't Reuse 2
Bobby Salmon Can't Reuse 2
Bobby Asparagus Can't Reuse 6
3:00 PM Melissa Broccoli Will go bad by Monday 0.5
Melissa Lettuce Will go bad by Monday 2
Melissa Spinach Will go bad by Monday 1
Melissa Romaine Will go bad by Monday 2
3:30 PM Melissa Personal Pizza Can't Reheat 2
Melissa Pizza Can't Reheat 3 slices


Despite the fact that I gave each employee his/her own waste log each day and reminded them to complete it,
they didnt record everything, so I know more waste occurred (I recorded what I saw, but I didnt catch nearly
all of it). While collecting data, I did notice portion sizes and recipes werent being followed. I included this in
my recommendations. I wanted to get them involved in collecting the data so they became more aware of the
waste, and I think this was accomplished, but that made the data incomplete.


PES STATEMENT
High food cost related to over-ordering, overproduction, and inconsistent portion sizes as evidenced by food
cost percentage 20% higher than department goal.


RECOMMENDATIONS
Recommendations to decrease food waste/increase sales
Use portion scoopsSee Attached
Follow recipes closely
Periodically review food math with kitchen staffSee Attached
Use more than one vendor and make them compete on pricing
Continue food waste log to monitor waste management
Trim Menu- Look at menu mix to identify foods not selling well. Larger menu = higher food cost and
more food waste (client large part of the reason for large menu)
o Cut back from three soups to two
Jessica Grilliot
SODEXO DIETETIC INTERNSHIPS

Make Tuesdays and Fridays (ordering days) easy menu days for executive chef or let him choose items
for those days so hes not as overwhelmed.
Doing a great job of using leftovers, but a few things could still be sold. For example, use leftover mac n
cheese to make fried mac n cheese bites the next day at the grill. Or, use leftover mashed potatoes to
make potato pancakes. These items actually work best after being refrigerated overnight. Put a sign out
and sell this at a high profit until used up.
Scraps from meat could be used. Fat can be thrown away, but scraps could be placed in broth/juice from
cooking during service instead of letting them dry out and become unusable.
Make 2-3 less turkey dogs at the end of lunch. Turkey dogs were consistently thrown away throughout
the week.
There were bagels (bagels and donuts were collectively recorded as bagels) leftover every day.
Monitor which ones are typically left over and put out a few less of those
Use coupons if offered by distributor
If you expand your garden, use food scraps as compost
Offer gift cards to increase sales
o Many people purchase more than the gift card amount and they turn into repeat customers. These
will be most popular during the holidays. Estimates are that 10-15% of card balance never
usedprofit.


RESULTS OF ACTIONS TAKEN
I sent the results of this assignment and my recommendations to the FSM and initially received no response.
However, her employer made a surprise visit a few days later and she told him I had sent her a list of
recommendations to minimize food costs that she was very excited about. In fact, she was able to direct him to
many of my assignments when he asked her a few food cost and marketing questions. She felt relieved that she
was prepared for this surprise visit. Though I didnt get to see the implementation of my recommendations, she
was very pleased with my accomplishments in my time there.


QUALITY OUTCOME ASSESSMENT CRITERIA:
____Problem is identified based on needs assessment
____Data is collected in an objective manner from a variety of sources and presented in table format
____Collected data is presented in graphic chart format and analyzed and possible source of the problem
identified
____Recommendations are made based on the analysis of the data
____If recommendations are implemented, evaluation of effectiveness is done and further recommendations
made as indicated
____Summary outlines and explains all the steps involved in system analysis
____Summary report submitted by deadline



Jessica Grilliot
SODEXO DIETETIC INTERNSHIPS

Put the FUN in Fungibility: Below are some skills you will learn with this
assignment that can be transferred to any area of practice:
Needs Assessment *** Critical Thinking *** Quantitative Analysis *** Communication *** Problem Solving ***
Research *** Planning *** Organization